No Bake Gingerbread Cookies

The Ultimate Healthy Gingerbread Cookies Amy's Healthy Baking

WEBDec 4, 2016 · Instructions. To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a …

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Healthy No Bake Gingerbread Cookie Energy Balls

WEBDec 18, 2020 · If you’d like to add white chocolate, melt your white chocolate chips. You can do this by using a double boiler on your stove …

1. Put all ingredients in a food processor (or high-powered blender, just be careful not to over process them) and process until the dates and almonds are completely broken down and the mixture hold together when you press it between your thumb and finger.
2. Using your hands, press the mixture together and transfer it to a sheet of wax or parchment paper. Roll the mixture so it is approximately 1/4″ thick. I used a slightly damp French rolling pin to do this. You can also just press it out with your hands if you prefer. If the mixture sticks to your hands, get them slightly wet.
3. Use a gingerbread cookie cutter to cut the dough and transfer the cookies to the wax or parchment paper. Roll out excess dough to make more cookies. If you are short on time and the cuteness factor isn’t important to you, you can simply cut the cookies into squares. A pizza cutter would work great for this, or just use a knife.
4. Using your hands, roll the mixture into approximately 1-inch balls.

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Healthy Gingerbread Cookies Recipe Cookie and Kate

WEBNov 30, 2015 · In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk …

1. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
2. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won’t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
3. Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don’t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
4. Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it’s 1/4 inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you’ve successfully rolled the dough to 1/4 inch thickness.

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